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Pumpkin Custard Pie Recipe

October 23, 2009

fall 138

In a perfect world this would be made with homemade pumpkin puree from homegrown pumpkins and farm fresh eggs and milk.

Still, the grocery store versions tasted pretty damn good. The taste is lighter than traditional pumpkin pie and the consistency is creamier. It’s like a rich, delicious, pumpkin pudding.

* Just over 3/4 c pumpki pureee
* 2 large eggs, separated
* 6 tablespoons (lightly packed) brown sugar
* 6 tablespoons granulated sugar
* pinch of salt
* 1 1/3c milk
* 3/4 tsp vanilla extract
* 1 tbsp butter, melted
* 3 tbsp all purpose flour
* 1 pre-baked 9″ pie crust
* 1/4 tsp ground cinnamon

1) Preheat oven to 425*F.
2)In medium size bowl, whisk together the pumpkin and egg yolk until combined. Whisk in both sugars, and the salt, vanilla, milk, and melted butter. Then whisk flour into the mixture until smooth.
3)In another medium sized bowl, lightly beat egg whites until frothy but not stiff. Whisk them lightly into the pumpkin mixture, then pour in prebaked pie shell. Sprinkle cinnamon on top.
4) Bake pie in the bottom third of the oven for ten minutes. Then reduce the heat to 350*F and continue baking until the pie is nearly set but still moves slightly in the center, 25-35 minutes.

Then you can eat it hot, warm, or cold. I personally thought it tasted best after two days in the fridge after all the flavors had a chance to settle.


Recipe stolen from: FarmHouse Cookbook by Susan Loomis. Which, by the way, if you don’t own, you should.

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